In this DIY we will go over washing your yeast so you may reuse it thus cutting the costs of your batches.
(1) 1/2 gallon mason jar
(2) 32 oz mason jars
(4) 16 oz mason jars
You want to start off with your beer once it is finished with the primary fermentation.
Boil all of your jars for about 15 minutes to sterilize everything.
After you’ve boiled your jars make sure to cap them and put them in the fridge to cool down the water inside them. You will only use the water in the half gallon jar but make sure they are close to the temperature of the beer you’ll be pitching it into.
Siphon off your beer until until you get down to your yeast cake. You will now pitch the water into the fermenter. Once you do this, give the yeast and water mixture a little swirl to mix the yeast into suspension.
After you swirl it you should end up with a slurry something like this. Let this slurry sit for about a half hour, and most of the trub will settle out.
After the half hour you should see a definitive line separating the yeast up top and the crud you want to leave behind. Pour this slowly into your 1/2 gallon mason jar leaving the trub behind.
You’ll end up with something like this. Stick the mason jar in the fridge for about another half hour.
You can see a pretty clear dividing line this time around. Pour off slowly into the 2 32oz. mason jars leaving the trub behind. We’re basically going to repeat these steps until we end up in the 16 oz. jars.
As you can see the dividing lines are getting a little fuzzier. We’re almost there. Now pour off slowly into the 4 16oz. mason jars leaving the little bit of trub left behind.
You should end up with 4 jars of useable washed yeast. Note* Always use a starter when using washed yeast.